shrimp remoulade

3

I’ve already broken out the grill this winter and cooked up some burgers outside on our patio. You could smell that amazing aroma of grilled meat doors away –  there were probably a few neighbors who were envious. What’s better than a burger right off the grill?

That being said, I’m always open to a different kind of burger. Here in Portland, Oregon, our local Little Big Burger serves up the yummiest, crunchiest veggie burger I’ve ever tasted. A couple of months ago my own version of a veggie burger appeared here.

I was perusing through my March/April 2015 edition of Cuisine at Home magazine last week and spied a Creole shrimp burger that looked amazing. I read through the ingredients and less than an hour later I was on my way to the store for a few items.

These burgers are so good. I doubled the recipe which gave us enough to feed our oldest child, who conveniently stopped by during dinner. As she leaned over and took her first bite, juice from this heavenly burger dripped down to the plate. She looked at me and rolled her eyes – it was that good. We devoured three of these burgers, which left this fourth one that you see here. It refrigerated perfectly and cooked up nice and crispy the next day for lunch.

The feature also included the recipe for a piquant rémoulade, which I decided to try – it was a winner, too. And while I was at it, I decided to make Cajun oven fries. (Homemade fries twice in one week!) 

The next time I do this I’ll make these burgers into sliders because the portion size is large and the burger is rich. You could easily get four sliders out of this recipe.

Ingredients:

For the burgers

  • 4 scallions, chopped
  • 1 rib celery, trimmed and chopped
  • Zest of 1 lemon
  • 12 ounce large or medium shrimp, peeled, deveined, patted dry and chopped
  • ¼ cup panko bread crumbs
  • 2 tablespoons mayonnaise
  • 2 teaspoons Old Bay seasoning
  • ¼ teaspoon hot sauce
  • 1 tablespoon olive oil
  • 2 hamburger buns
  • Lettuce, optional

For the rémoulade

  • ½ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 tablespoon minced kosher dill pickle
  • 2 teaspoons capers, chopped
  • Black pepper and hot sauce to taste

Directions:

For the burgers, pulse scallions, celery, and zest in a food processor until minced. Add shrimp and pulse until coarsely chopped. Transfer to a bowl. Stir in panko, mayonnaise, Old Bay, and hot sauce. Form mixture into 2 patties, ¾-inch thick. Chill 20 to 30 minutes.

Heat oil in a cast iron or heavy skillet over medium high heat. Coat patties with nonstick spray and cook, partially covered (or use a spatter screen), until golden and firm, 5 minutes per side. Transfer to two plates. Toast buns in skillet 1 minute. Serve burgers on buns with rémoulade.

For the rémoulade, while burgers are chilling, stir together all ingredients. Refrigerate until ready to use.

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Shrimp Remoulade… chilled firm Gulf shrimp with a mustard-based sauce. Notice how he stops cooking and flavors the shrimp by dunking the shrimp into a chilled salt water bath.